Roasted Vegetable Couscous Meal Prep (Printable Version)
A filling, versatile dish combining roasted vegetables with fluffy couscous and your choice of protein - perfect for weekly planning.
# Ingredients:
→ Roasted Vegetable Couscous
01 -
4 Roma tomatoes
02 -
2 zucchini (about 20 oz.)
03 -
1 bell pepper
04 -
1 red onion
05 -
4 cloves garlic, peeled
06 -
2 Tbsp olive oil
07 -
2 pinches salt and pepper
08 -
1 cup couscous
09 -
1.5 cups vegetable broth
10 -
1/2 bunch parsley (about 1 cup chopped)
→ Garlic Herb Baked Chicken Breast or Garlic Herb Chickpeas
11 -
2 boneless, skinless chicken breasts (about 1/2 lb. each) OR two 15 oz. cans chickpeas
12 -
2 Tbsp butter, room temperature
13 -
1 tsp dried parsley
14 -
1/2 tsp dried oregano
15 -
1/2 tsp dried basil
16 -
1/4 tsp garlic powder
17 -
1/4 tsp onion powder
18 -
1/4 tsp salt
19 -
Pepper, to taste
→ Optional Dressing
20 -
1/2 cup ranch dressing
# Steps:
01 -
Preheat the oven to 400ºF. Chop the Roma tomatoes, zucchini, and bell pepper into 1-inch pieces. Slice the red onion into 1/2-inch thick strips. Place the tomatoes, zucchini, bell pepper, onion, and peeled garlic on a large baking sheet. Drizzle olive oil over the vegetables, toss to coat, then season with salt and pepper. Roast for 45 minutes, stirring every 15 minutes.
02 -
Bring vegetable broth to a boil in a small sauce pot. Stir in the couscous, cover with a lid, and remove from heat. Let sit for 5 minutes until broth is absorbed. Fluff with a fork and refrigerate to cool.
03 -
Combine butter with parsley, oregano, basil, garlic powder, onion powder, salt, and pepper to make a paste. Flatten thick chicken breasts to an even thickness of 3/4 inch. Dry them and coat with the herb butter mixture. Bake at 400ºF in a roasting pan for 20 minutes or until the internal temperature reaches 165ºF. Let rest for 5 minutes and then slice.
04 -
Rinse and drain chickpeas. Heat 1 Tbsp oil in a skillet over medium heat. When hot, add chickpeas and sauté for 5 minutes until golden and blistered. Remove from heat, then coat with the same herb blend used for the chicken.
05 -
Mince roasted garlic cloves. Combine couscous, roasted vegetables, minced garlic, and chopped parsley in a large bowl. Stir to mix evenly. Divide into four containers and top with sliced chicken or 1/4 of the chickpeas. Serve with 2 Tbsp ranch dressing per portion.
# Notes:
01 -
Garlic Herb Baked Chicken and Garlic Herb Chickpeas use the same seasoning blend. Chickpeas require oil instead of butter.